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Ham Biscuits

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My favorite flour to use here is Anson Mills Colonial Style Whole Grain Flour. King Arthur All-Purpose Flour will work, but you should blend in some whole grain flour so the biscuits aren’t so white. This recipe will make about 15. You may want to make several batches, as they go fast.

½ pint artichoke pickle (You could also use chow chow, or flavorful mustard)

Instructions

Preheat oven to 425°.

Mix dry ingredients then cut in butter. (A food processor is fine for this: just pulse it 5 or so times.) Transfer to bowl, pour in buttermilk and mix lightly with your hands. When mixture gets shaggy, dump it on countertop to form into a ball. Roll dough out about ½. inch thick and cut biscuits. (I use a big chef’s knife and cut straight lines like a grid, making 2 inch squares instead of circles. It’s just fast and easy.)

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